Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
Spiciale #3	Saison	5 Gallons	1.047	1.002	5.81	62.82	5.78 °L	575	1
Author: d-m-p Boil Size: 2.9 Gallons Boil Time: 60 Boil Gravity: 1.08 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 2/19/2017 7:30 AM Notes: Actually the Yeast is 3031-PC SAISON-BRETT BLEND
C&C Porter	American Stout	5.5 Gallons	1.056	1.015	5.4	42.27	33.17 °L	575	0
Author: SmileBuffalo Boil Size: 7.09 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/16/2022 8:57 AM Notes:
Brewmaster Irish Red Ale (KIT363)	Scottish Light 60/-	5 Gallons	1.06	1.015	5.9	18.98	24.39 °L	575	0
Author: Charles Y. Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.055 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 10/17/2021 9:27 PM Notes:
Coffee Vanilla Porter	Robust Porter	50 Litres	1.044	1.015	3.74	13.84	40.28 °L	575	0
Author: georgey_boi Boil Size: 55 Litres Boil Time: 60 Boil Gravity: 1.04 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/17/2021 12:33 PM Notes: Coffee Cacao powder in the mash for extra chocolate / experiment Vanilla paste Lactose
Awesome Recipe	No Profile Selected	5.5 Gallons	1.073	1.02	6.85	83.52	5.03 °L	575	0
Author: msmethurst Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.133 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 8/5/2021 8:31 PM Notes:
Cut It With A Bud Brah, Pepper Beer	No Profile Selected	5.5 Gallons	1.038	1.007	4.06	15.66	2.25 °L	575	0
Author: meathead Boil Size: 5.5 Gallons Boil Time: 40 Boil Gravity: 1.104 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2021 4:49 PM Notes: 6/27 brew added 3 habenero,3 serrano and 3 jalepeno 40 min
GJ’s Cpiced Saison	No Profile Selected	48 Litres	1.056	1.01	5.97	22.53	8.09 °L	575	0
Author: Naduke Boil Size: 60 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 1/7/2021 3:01 AM Notes:
First Time Blonde	Belgian Blond Ale	12 Gallons	1.064	1.016	6.31	23.17	6.75 °L	575	0
Author: AdamCrum Boil Size: 13.45 Gallons Boil Time: 60 Boil Gravity: 1.054 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 43.27 psi Creation Date: 11/9/2020 2:08 PM Notes:
Stout HG	Sweet Stout	4.5 Litres	1.06	1.02	5.24	89.36	34.25 °L	575	1
Author: Elsewhere Brewing Boil Size: 5.5 Litres Boil Time: 60 Boil Gravity: 1.017 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: 23 ° C Priming Method: sucrose Priming Amount: 14.2 g Creation Date: 4/15/2020 9:00 AM Notes:
Root Beeer	No Profile Selected	20.8 Litres	1.04	1.005	4.61	0	7.59 °L	575	0
Author: Boil Size: 11.4 Litres Boil Time: 60 Boil Gravity: 1.073 Efficiency: 80 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2019 12:28 PM Notes: Add 1/2 campden tablet, crushed, to 3 gal water and heat. Add sugars and bring to boil for 60 minutes. Bring 2.25 gal water and 1/2 campden tablet to boil for 15 minutes, just long enough to sterilize. Add RB extract to a sanitized keg. Cool both the sugar solution and water, then siphon both to keg and referidgerate. Force carb to 4 vols. Bottle once carbed.
D-180	Baltic Porter	5 Gallons	1.045	1	5.88	24.49	50 °L	575	0
Author: patt896 Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.075 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/13/2018 11:58 AM Notes:
Aldo's Raspberry Saison	Specialty Fruit Beer	3 Gallons	1.057	1.012	5.83	59.72	3.31 °L	574	0
Author: Boil Size: 2 Gallons Boil Time: 60 Boil Gravity: 1.083 Efficiency: 25 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/23/2020 10:24 PM Notes:
Gløgg	Winter Seasonal Beer	5 Gallons	1.043	1.008	4.58	24.18	18.36 °L	574	0
Author: AdamCrum Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.023 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: Molasses Priming Amount: -3.2 oz Creation Date: 12/11/2020 3:49 AM Notes:
Corsendonk Bruin	Clone Beer	5.5 Gallons	1.055	1.011	5.74	23.61	29.48 °L	574	0
Author: Barking Kettle SJ Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.026 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/9/2020 3:26 PM Notes:
Haze Phaser	American IPA	5.5 Gallons	1.05	1.004	6.06	25.76	3.05 °L	574	1
Author: nelson53 Boil Size: 6 Gallons Boil Time: 60 Boil Gravity: 1.046 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 3.4 oz Creation Date: 2/2/2021 10:34 PM Notes:
BB Robust Porter	American Porter	3.5 Gallons	1.028	1.022	0.74	36.03	33.33 °L	574	0
Author: Norm Ivey Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.028 Efficiency: 65 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/29/2021 1:05 PM Notes:
LME Szakdoga	American IPA	6 Litres	1.049	1.011	4.98	23.06	19.29 °L	574	0
Author: Boil Size: 7 Litres Boil Time: 15 Boil Gravity: 1.042 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 8/9/2018 3:29 PM Notes:
Red IPA	Specialty IPA: Red IPA	25 Litres	1.06	1.014	6.1	46.63	13.81 °L	574	0
Author: Jero Gimenez Boil Size: 30.97 Litres Boil Time: 60 Boil Gravity: 1.05 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: 0.76 bar Creation Date: 8/1/2022 4:52 PM Notes:
Ipa	American IPA	25 Litres	1.047	1.012	4.62	161.61	14.36 °L	574	1
Author: Boil Size: 45 Litres Boil Time: 90 Boil Gravity: 1.026 Efficiency: 55 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/22/2016 6:52 PM Notes:
Apricot Ginger Saison	Saison	5 Gallons	1.061	1.006	7.3	22.93	11.35 °L	574	1
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.102 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: dextrose Priming Amount: 7 oz Creation Date: 3/3/2023 12:50 AM Notes: Before adding the fresh apricots to the secondary ferment, pasteurize them to avoid contaminating the brew. according to American Homebrewers Association (https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/): "First, mash or pulse-blend the fruit to release the juices and create more surface area for the beer to be in contact with the fruit. Now you have three options for pasteurization. First, is a low-heat pasteurization method that you can do in a double boiler or carefully directly on heat. Hold the mashed fruit at around 150-170°F for about 15 minutes, and that should rid the fruit of most of the unwanted bacteria. Second, simply freezing the mashed fruit before adding it to the fermenter. It is said that freezing and thawing fruit a few times helps release more flavors by breaking down cell walls, which means a fruitier brew!"
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